Savory Braised Tofu Rolls (Sundubu Soy Glaze)
A Unique Tofu Dish: Savory Braised Tofu Rolls, Enjoyed Like Gimbap
Introducing a delightful savory braised tofu roll, a high-protein dish that’s both soft and satisfying! Perfect for everyone, this dish can be enjoyed like gimbap (Korean seaweed rice rolls) by wrapping soft tofu in seaweed. It’s a comforting, sweet-and-savory treat that’s easy on the stomach, making it ideal for supplementing protein, especially during a diet. Try this unique twist on tofu!
Main Ingredients- 1 package silken tofu (Sundubu, approx. 300-400g)
- 2 sheets of seaweed for gimbap (Gim)
- 3 Tbsp potato starch
Sweet & Savory Soy Glaze- 2 Tbsp soy sauce
- 2 Tbsp allulose (or sugar, corn syrup)
- 2 Tbsp water
- 1 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp allulose (or sugar, corn syrup)
- 2 Tbsp water
- 1 Tbsp cooking wine (Mirin or similar)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Carefully trim off the ends of the silken tofu package. Gently press the tofu with your hands to create a slight air pocket inside. This helps prevent it from breaking apart. Next, using scissors, cut the tofu into manageable lengths (about 2-3 cm thick) without squishing it. Maintaining the tofu’s shape is crucial for this recipe!
Step 2
Remove the tofu from its packaging and place it on a sieve or colander for about 20 minutes to allow excess water (known as ‘gansu’) to drain out. Once most of the water has drained, gently pat the tofu dry with paper towels. Thoroughly removing moisture is key for the starch to adhere well and to prevent oil splattering during frying.
Step 3
Prepare two sheets of gimbap seaweed (Gim). Lightly moisten the edge of one sheet with water and overlap it with the second sheet, pressing them together to create a larger surface for rolling.
Step 4
Arrange the drained and dried silken tofu pieces evenly onto the prepared large seaweed sheet.
Step 5
Carefully roll up the seaweed with the tofu, just like you would roll gimbap. Lightly dampen the final edge of the seaweed with water to seal the roll securely and prevent it from unraveling.
Step 6
Slice the rolled tofu into bite-sized pieces, similar to how you’d cut gimbap (about 2-3 cm thick). To make clean cuts and prevent the seaweed from tearing, you can lightly dampen your knife with water.
Step 7
Spread a generous amount of potato starch onto a plate. Gently roll each sliced tofu piece in the starch, coating all sides evenly. This coating will help create a slightly crisp exterior and allow the glaze to adhere better.
Step 8
Heat a generous amount of olive oil (or cooking oil) in a non-stick skillet over medium heat. Once the oil is shimmering, carefully place the starch-coated tofu rolls into the pan. Pan-fry them for about 3-4 minutes per side, until they are golden brown and slightly firm. This step develops a delicious texture and flavor.
Step 9
While the tofu is browning, prepare the glaze. In a small bowl, combine the soy sauce, water, allulose (adjust sweetness to your preference), cooking wine, and sesame oil. Whisk everything together until well combined. This sauce can be made ahead of time.
Step 10
Once the tofu rolls are nicely browned, pour the prepared soy glaze over them. Reduce the heat to low. Gently turn the rolls to coat them evenly in the glaze, and let it simmer until the sauce has reduced by about two-thirds, creating a sticky, savory coating. Turn off the heat and serve immediately. You’ll have a wonderfully chewy exterior and a soft, tender interior – a unique and delicious Sundubu Gimbap!
